Maman Blanc’s slow-cooked lamb

  • Portion size: Serves 8
  • Takes 20 minutes to make, 3 hours to cook
  • Difficulty: easy

This slow-cooked lamb recipe from Raymond Blanc is a quintessential taste of France.

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Ingredients

  • 2 tbsp olive oil
  • 1.5-1.7kg shoulder of lamb, boned and cut into large chunks
  • 1 garlic bulb, finely chopped
  • 3 fresh thyme sprigs, leaves picked
  • 2 tsp each sea salt and freshly ground black pepper
  • 800ml lamb stock, hot
  • 10 shallots
  • 2-3 celery sticks, cut into 6cm pieces
  • 2 large carrots, cut into batons
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Method

  1. Preheat the oven to 140°C/fan120°C/gas. Heat 1 tbsp of the olive oil in a large, heavy-based casserole. Add the lamb and cook until browned all over. Mix the garlic and thyme with the sea salt and black pepper, stir into the casserole and fry over a gentle heat for 2-3 minutes.
  2. Pour the stock over the lamb, cover with a lid and place in the oven for 2 hours until the meat is very tender.
  3. Meanwhile, heat the remaining oil in a frying pan, add the peeled shallots, celery and carrots, and cook until golden. Remove the lamb from the pan and set aside to keep warm.
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  5. Add the browned shallots, celery and carrots to the stock, place over a low heat and simmer for 45 minutes, uncovered. Return the lamb to the pan and heat through. Serve with creamy mashed potato.

Nutrition

  • 316kcals Calories
  • 16.8g (6.3g saturated) Fat
  • 38g Protein
  • 4.9g (3.1g sugar) Carbs
  • 1.8g Salt

To Drink

Select a full-bodied French red – a red Bordeaux hits the mark best of all.

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